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HS-SPME-GC-MS analysis of onion (Allium cepa L.) and shallot (allium ascalonicum L.)

August 2017
Food Research 1(5):161-165

DOI:10.26656/fr.2017.5.055

Authors:

Università degli Studi della Basilicata

The volatile organic compounds of onion and shallot were determined via HS-SPME-GC-MS. The main components were dipropyldisulphide and allylpropyldisulphide. Thiopropanal S-oxide were detected only in onion volatiles. In shallot is interesting the presence of 2-methyl-2-pentenal, a compound with an intense fruity aroma, that can characterize the different aroma between onion and shallot. The SPME-GC-MS analysis of shallot after absorption on the SPME fiber at 50°C showed the presence of new compounds, whose structures have been discussed.

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*Corresponding author.

Food Research 1 (5) : 161 - 165 (October 2017)

Journal homepage: http://www.myfoodresearch.com

FULL PAPER

HS-SPME-GC-MS Analysis of onion (Allium cepa L.) and shallot (Allium

ascalonicum L.)

*D’Auria, M. and Racioppi, R.

Dipartimento di Scienze, Università della Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy

Article history:

Received: 19 May 2017

Received in revised form:

15 June 2017

Accepted: 16 June 2017

Available Online: 21 June

2017

Keywords:

Volatile organic compounds

Onion

Shallot

Solid phase microextraction

Gas chromatography

Mass spectrometry

DOI:

http://doi.org/10.26656/

fr.2017.5.055

Abstract

The volatile organic compounds of onion and shallot were determined via HS-SPME-GC

-MS. The main components were dipropyldisulphide and allylpropyldisulphide.

Thiopropanal S-oxide were detected only in onion volatiles. In shallot is interesting the

presence of 2-methyl-2-pentenal, a compound with an intense fruity aroma, that can

characterize the different aroma between onion and shallot. The SPME-GC-MS analysis

of shallot after absorption on the SPME fiber at 50°C showed the presence of new

compounds, whose structures have been discussed.

1. Introduction

Solid Phase MicroExtraction (SPME) has been

widely used to determine volatile organic compounds. In

our experience in this field, we used this method to

determine fire accelerant in fire debris (D'Auria, 2006),

volatile organic compounds in crude oil (D'Auria et al.,

2009), olive oil (Bentivenga, D’Auria, Fedeli et al.,

2004), wine (Acquaviva et al., 2014), saffron (D'Auria et

al.,2006), truffles (D'Auria et al., 2014), honey

(Bentivenga, D’Auria, Mauriello et al., 2004),

horseradish (D'Auria et al., 2004) thymus, rosemary,

laurel, sage (D'Auria and Racioppi, 2015), lavender and

oregano (D'Auria et al., 2005), kiwi (Celano at al.,

2006), Monilinia species (Mang et al., 2015) and in the

scent of an orchid (D'Auria et al., 2017).

The analysis of the volatile organic compounds

of onions has been the object of several works (Mondy et

al., 2001; Auger et al., 2005; Lanzotti 2013). SPME has

been used in the analysis of onion (Järvenpää et al.,

1998; Mondy et al., 2002; Soto et al., 2015). However,

SPME has not been used in the determination of volatile

organic compounds of shallot (Allium ascalonicum L.).

In this article, we want to report the SPME

analysis of both onion and shallot in order to understand

the origin of possible differences in the volatile organic

compounds composition.

2. Materials and methods

Onion and shallot have been cleaned of the

outermost layers and finely cut with a knife. The analysis

was carried out immediately after cutting, using

approximately two grams for each species.

A 50/30-μm DVB/CAR/PDMS module (57328-U,

Supelco, Milan, Italy) was employed to determine

VOCs. SPME fiber was maintained over the sample in a

20 ml vial at 20°C et at 40°C for 20 min. Analyses were

accomplished with an HP 6890 Plus gas chromatograph

equipped with a Phenomenex Zebron ZB-5 MS capillary

column (30-m x 0.25-mm i.d. x 0.25 μm FT) (Agilent,

Milan, Italy). An HP 5973 mass selective detector

(Agilent) was utilized with helium at 0.8 ml/min as the

carrier gas. A splitless injector was maintained at 250°C

and the detector at 230°C. The oven was held at 40°C for

2 min, then gradually warmed, 8°C/min, up to 250°C and

held for 10 min. Tentatively identification of aroma

162 D’Auria et al. / Food Research 1 (5) (2017) 161 - 165

components was based on mass spectra and Wiley 6 and

NITS 98 library comparison. Single VOC peak was

considered as identified when its experimental spectrum

matched with a score over 90% that present in the

library. The Kovats Retention Index was used to identify

the aroma components (Kovats, 1958). All the analyses

were performed in triplicate.

3. Results and discussion

The origin of sulfur-containing compounds in onions

has been extensively studied in the past (Block, 1992).

They originate from S-alkyl or S-alkenyl-L-cysteine-S-

oxide (1), present in the cytoplasm, when they react with

alliinase, located in the vacuoles. The reaction allowed

the formation of the corresponding sulfenic acids 2, that

was converted into the corresponding thiosulfinates 3

(Figure 1). This type of compounds are not stable and

was converted in several derivatives, some of them are

reported in Figure 1). In onions, a relative importance

was attributed to the propanethial S-oxide, a

lachrymatory factor found in onions.

We performed the analysis of both onion (Allium

cepa L.) and shallot (Allium ascalonicum L.) by

absorption of volatiles in sliced samples at 20 °C. The

use of this temperature has been due to the need to avoid

rapid decomposition of the lachrymatory agent emitted

by onion. The results are reported in Table 1.

The analysis of onion allowed the identification of

ten components. The main components were

dipropyldisulphide and allylpropyldisulphide. It is

noteworthy that, by using this type of analysis,

thiopropanal S-oxide, the lachrymatory agent emitted by

onions, can be detected. This compound cannot be

detected in the analysis of shallot. Also in shallot the

main components were dipropyldisulphide and

allylpropyldisulphide. It is interesting the presence of 2-

methyl-2-pentenal, an intense fruity aroma, that can

characterize the different aroma between onion and

shallot.

It is noteworthy that in previously published paper

on Allium cepa L. and Allium porrum L. 2-methyl-2-

pentenal was one of the main components found in the

analyzed oil (Schulz et al., 1998). Probably, this

observed difference depends on the extraction

methodology used in the article where an aqueous blend

was extracted with pentane for three hours.

Furthermore, it is noteworthy that most of the

compounds we found in both onion and shallot did not

compare in the list of the compound found in previous

SPME study on onion samples (Mondy et al., 2002).

When the absorption of volatile organic compounds

was performed at 50°C the nature of the compounds

found in onion and shallot considerably changed. The

results are collected in Table 2. We collected the results

only for shallot, in order to see if the increased

temperature can change the volatile profile of the

species. We observed a neat reduction of the amounts of

dipropyl- and allylpropyldisulphide, while the amount of

dipropyl and allyldipropyltrisuphide increased.

Furthermore, we observed the formation of new

compounds, in our knowledge never observed before.

FULL PAPER

Compound r.t.

[min] KI Area %

Onion Shallot

Methanethiol 1.61 500 3.25 ±

0.02

0.46 ±

0.01

Propanethiol 2.30 600 2.30 ±

0.01

4.20 ±

0.02

Thiopropanal S-oxide 4.37 740 0.36 ±

0.03

2-Methyl-2-pentenal 5.66 804 0.13 ±

0.01

2,5-Dimethylthiophene 7.18 865 2.33 ±

0.01

1.06 ±

0.01

Methylisopropyldisul-

phide

7.78 880 3.53 ±

0.03

2.74 ±

0.02

Dipropyldisulphide 11.64 1094 51.41

± 0.05

58.57

± 0.05

Allylpropyldisulphide 11.82 1098 20.69

± 0.05

13.27

± 0.05

Methyl propylthiosul-

fonate

12.35 1154 0.59 ±

0.01

0.46 ±

0.02

Dipropyltrisulphide 15.52 1294 4.66 ±

0.02

6.99 ±

0.03

Allylpropyltrisulfide 15.74 1309 1.31 ±

0.01

0.83 ±

0.01

Table 1. Volatile organic compounds in onion and shallot

with absorption on SPME fiber at 20°C.

RSCO2H

NH2

1 2 3

alliinase

RSOH RSSR1

H S

O-

RS S SR2

O O

RSSSR1

RSSR1

Figure 1. The origin of sulphur compounds in onion.

163 D’Auria et al. / Food Research 1 (5) (2017) 161 - 165

Figure 2 showed the mass spectrum registered for the

compound 4 found at 19.41 min. The molecular peak

showed a very small abundance and can be found at m/z

214. The analysis of the relative abundance of the

isotopic peak at m/z 216 showed that this molecule

contained four sulfur atoms. The peak at m/z 117 can be

in agreement with CH3CH2CH2SCH2CH2CH2+ ion. The

assignment is in agreement also with the fragment at m/z

43 (CH3CH2CH2+) and that at m/z 75 (CH3CH2CH2S+).

On the basis of this assignment, the fragment at m/z 214

can be identified as (CH3CH2CH2SCH2CH2CH2SSSH)+..

The compound 4 can be tentatively identified as

described in Figure 3 as 3-(propanethiyl)propanetrithiol.

The compound 5, found after 19.64 min in our gas-

chromatographic analysis, shown the mass spectrum

reported in Figure 4. The spectrum did not show the

molecular peak. The fragment at m/z 115 is in agreement

with the presence of the structure CH3CH2CH2SCH=CH-

CH2+. The presence of a stabilized allylic carbocation

can account for the absence due to the loss of sulfur. The

proposed structure is shown in the Figure 3 as 3-

(propanethiyl)-2-propenetrithiol. The compound found at

19.80 min in the gas-chromatogram showed a molecular

peak at m/z 212 (Figure 5). The fragment at m/z 147 is

due to the loss of SSH, while the fragment at m/z 115,

can be due to the loss of SSSH from the molecular peak.

The mass is in agreement with the structure

CH2=CHCH2SCH2CH2CH2+. The proposed structure for

the compound 6 is shown in Figure 3 as 3-(2-

propenethiyl)-propanetrithiol.

The compound 7, found at 22.51 min, showed the

mass spectrum reported in Figure 6. The molecular peak

was not present in the spectrum. The main fragmentation

FULL PAPER

Compound r.t. [min] Area %

Propanethiol 2.31 2.57 ± 0.01

2-Methyl-2-pentenal 5.65 0.20 ± 0.01

2,5-Dimethylthiophene 7.18 0.51 ± 0.01

Methylpropyldisulphide 7.77 1.42 ± 0.03

Dipropyldisulphide 11.62 34.80 ± 0.05

Allylpropyldisulphide 11.79 7.14 ± 0.03

Methylpropylthiosulfonate 12.36 1.72 ± 0.02

Dipropyltrisulphide 15.66 21.70 ± 0.05

Allylpropyltrisulphide 15.82 9.18 ± 0.03

Compound 4 19.41 4.35 ± 0.03

Compound 5 19.64 2.00 ± 0.02

Compound 6 19.80 3.72 ± 0.02

Compound 7 22.51 2.02 ± 0.02

Table 2. Volatile organic compounds in shallot with

absorption on SPME fiber at 50°C.

Figure 2. Mass spectrum of compound 4.

S SSSH

4 5

S SSSH

S S S S

Figure 3. Proposed structures for compounds 4-7

Figure 4. Mass spectrum of compound 5

164 D’Auria et al. / Food Research 1 (5) (2017) 161 - 165

FULL PAPER

at m/z 149 is in agreement with a dimeric structure 7

(Figure 3) as 3,3'-di(propanethiyl)dipropyldisulphide.

In conclusion, we have shown that SPME can be

used in order to characterize the volatile organic

compounds emitted by sliced onions and shallots. We

observed some differences between these two species

attributable to the organoleptic differences between the

species. In fact, it is well known that shallot has less

intense, more aromatic and slightly garlicky smell.

Furthermore, the analysis obtained through

absorption on the SPME fiber at higher temperature

allowed to isolate new compounds.

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Analyses of volatile organic compounds (VOCs) produced by three Monilinia species (M. laxa, M. fructigena and M. fructicola) grown on potato dextrose agar (PDA) were done by head space solid phase micro extraction combined with gas chromatography/mass spectrometry (HS-SPME-GS/MS). A total of 14 compounds of different chemical structure were identified, the most frequent of which were ethanol, dodecane and alpha-Muurolene. Specific VOCs were identified, which allowed the discrimination of the three Monilinia species. If coupled with the use of the electronic nose and upon validation under commercial conditions, the results of this study may have potential applications in postharvest for detecting and identifying diseases of stone and pome fruits, in relatively early stages of their development.

Studies on volatile organic compounds of some truffles and false truffles

Article

Full-text available

Aug 2014

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Changes in aliphatic ester composition of white wines during exposition to light. An HS-SPME-GC-MS study

Article

Full-text available

Mar 2014

The irradiation of four Italian white wines with a visible light comparable to that encountered in the market place showed a modification in the amount of aliphatic esters in the wines. Aliphatic esters are responsible for fruity aromas in wines. The first wine studied was the Gewürztraminer, a white wine from Alto Adige (Northern Italy). The amounts of the esters presents in the wine decreased. All the curves follow a pseudo-first-order kinetics. This behaviour can be explained assuming a photooxidation process catalysed by riboflavin. When Arneis Blangè was irradiated, ethyl acetate showed an increase after one day of irradiation; its content then decreased and after five days' irradiation its concentration reached a maximum. Conversely, the concentration of other aliphatic esters decreased after one day's irradiation and then increased progressively to reach a maximum after five days' irradiation. The same behaviour was observed with Pecorino wine. In this case, the concentration of the aliphatic esters decreased until the second day of irradiation but increased after five days' irradiation. In the case of the irradiation of Lighea Zibibbo all the esters showed an increase in concentration after one day of irradiation. The concentration decreased after two days' irradiation, and then increased to reach a maximum after seven days of irradiation. The increase in the amount of esters in some wines and, by contrast, the decrease in the same compounds in Gewürztraminer can be explained by considering that, during the irradiation, the pH of Gewürztraminer did not change, while the pH of Arneis Blangè changed following a curve similar to that showed by the concentration of esters. The pH change can be explained assuming the presence of a photocatalytic process induced by the presence of metals in the wines and influencing the amount of tartaric acid.

Characterization of virgin olive oils from Basilicata by using 1H-NMR and SPME-GC-MS

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Full-text available

Jan 2004
RIV ITAL SOSTANZE GR

SPME-GC-MS analysis of horseradish (Armoracia rusticana)

Article

Full-text available

Jan 2004
ITAL J FOOD SCI

The presence of allyl isothiocyanate, isobutyl isothiocyanate, butyl isothiocyanate, 4-isothiocyanato-1-butene, 3-methylbutyl isothiocyanate, pentyl isothiocyanate, 4-methylpentyl isothiocyanate, benzyl isothiocyanate and 2-phenylethyl isothiocyanate were determined in horseradish immediately after harvesting by SPME-GC-MS. After storage of the sample at 5°C for 12 h the analysis showed that 2-phenylethyl isothiocyanate was the main compound. Other new compounds (aldehydes and terpenes) were also found.

Composition of Volatile Fractions from Thymus, Origanum, Lavandula and Acinos Species

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Full-text available

Jan 2005
J ESSENT OIL BEAR PL

Three species of thyme (Thymus serpyllum, T. striatus and T. capitatus), Origanum vulgaris, Lavandula angustifolia and Acinos suaveolens were studied for their volatile components by using SPME technique. In Thymus serpyllum 69 compounds are observed. Out of the 51 volatile compounds observed in Thymus striatus, α - and γ-terpinene, thymol, p-cymene, and α-thujene seem to be the main components. Origanum vulgare showed the presence of 56 compounds, γ-terpinene, p-cymene, linalool and thymol were in large quantities. The analysis of Lavandula angustifolia gave 56 compounds, β-phellandrene, linalool and linalyl acetate were major components. Acinos suaveolens showed the presence of 9 monoterpenes and 3 sesquiterpenes.

Volatile and Semivolatile Organic Compounds Determination in Air

Chapter

May 2016
Compr Anal Chem

The determination of trace levels of contaminants in air, such as volatile organic compounds (VOCs) and semivolatile organic compounds (SVOCs), is very important, both indoors and outdoors. An important aspect to achieve sampling methods and coupled instrumental techniques such as gas/liquid chromatographic and spectroscopic methods are discussed. In this chapter, we discuss different options for sampling and analysis of VOCs and SVOCs.

Direct Analysis of Aectar and Floral Volatile Organic Compounds in Hybrid Onions by HS-SPME/GC-MS: Relationship with Pollination and Seed Production

Article

Apr 2015

HS-SPME-GC-MS analysis of onion (Allium cepa L.) and shallot (allium ascalonicum L.)

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The effect of light on the composition of some volatile compounds in wine: An HS-SPME-GC-MS study